Taste Vibe

Here is a delicious and comprehensive recipe for Salted Egg Chicken (黄金咸蛋鸡), a popular Singaporean and Malaysian restaurant dish. It features crispy fried chicken coated in a rich, savory, and creamy salted egg yolk sauce.

Crispy Salted Egg Chicken Recipe

Ingredients:

For the Chicken:

• Chicken: 500g boneless chicken thighs or breast, cut into bite-sized pieces
• Marinade: 1 tbsp light soy sauce, 1 tsp sugar, 1 tsp sesame oil, ½ tsp white pepper, 2 cloves garlic (minced)
• Coating: ¼ cup all-purpose flour, ¼ cup cornstarch, ½ tsp salt, ½ tsp baking powder (for extra crispiness)
• Oil: For deep-frying or shallow frying

For the Salted Egg Yolk Sauce:

• Salted Egg Yolks: 4-5, steamed or baked until cooked (about 10 mins), then mashed into a fine paste
• Butter: 3 tbsp
• Aromatics: 3-4 curry leaves, 2 bird’s eye chilies (sliced, optional for heat), 1 shallot (finely minced)
• Evaporated Milk: ½ cup (or coconut milk for a richer taste)
• Seasoning: 1 tsp chicken powder or MSG (optional, but traditional), ½ tsp sugar

Garnish:

• Fresh cilantro or spring onion

Instructions:

1. Prepare the Chicken:

• Marinate the chicken pieces with all the marinade ingredients for at least 30 minutes.
• In a separate bowl, mix the flour, cornstarch, salt, and baking powder for the coating.
• When ready to cook, toss the marinated chicken pieces in the dry coating mixture until well covered. Shake off any excess.

2. Fry the Chicken:

• Heat oil in a wok or deep pan to 175°C (350°F).
• Carefully add the chicken pieces in batches, making sure not to overcrowd the pan.
• Fry for 5-6 minutes until golden brown, crispy, and cooked through.
• Remove and drain on a wire rack or paper towels.

3. Make the Salted Egg Yolk Sauce:

• In a clean pan, melt the butter over low heat.
• Add the minced shallot, curry leaves, and chilies. Sauté until fragrant.
• Add the mashed salted egg yolks. Stir continuously for 1-2 minutes until it becomes frothy and aromatic.
• Pour in the evaporated milk, add the sugar and chicken powder (if using). Stir well until the sauce thickens slightly.

4. Combine and Serve:

• Add the crispy fried chicken pieces into the sauce.
• Toss quickly and vigorously until every piece is evenly coated.
• Garnish with fresh cilantro or spring onion.
• Serve immediately with steamed jasmine rice.

Recipe Information:

• Calories (Estimated per serving): ~600-750 kcal
• Recipe Yield: 3-4 servings
• Type of dish: Main Course
• Total Time: 50 minutes (including marinating time)
• Cooking Time: 20 minutes
• Preparation Time: 30 minutes

Pro Tips for the Best Salted Egg Chicken:

• Salted Egg Yolks: You can find vacuum-packed pre-cooked salted egg yolks in most Asian supermarkets. Steaming them for 10 minutes makes them easier to mash.
• Crispy Chicken: For an extra crispy coating, you can double-fry the chicken. Fry once at 160°C (320°F) to cook through, then again at 190°C (375°F) for 1-2 minutes to make it super crispy before adding to the sauce.
• Sauce Consistency: The sauce should be thick enough to coat the back of a spoon. If it’s too thick, add a little more evaporated milk. If it’s too thin, let it reduce a bit longer.
• Curry Leaves: Do not skip the curry leaves! They are essential for that authentic, aromatic fragrance.

Enjoy your homemade Salted Egg Chicken!